Description
A tender, moist gluten-free almond cake bursting with lemon and orange zest.
Ingredients
Scale
- 2½ cups almond flour
- ½ cup arrowroot starch
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon xanthan gum
- 4 large eggs, room temperature
- 1 cup granulated sugar
- ½ cup plain Greek yogurt
- ½ cup unsalted butter, melted and slightly cooled
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 tablespoon lemon zest (from 1 medium lemon)
- 1 tablespoon orange zest (from 1 medium orange)
Instructions
- Preheat your oven to 350°F. Grease a 9-inch round cake pan, ensuring all surfaces are covered. Line the bottom with parchment paper and dust lightly with arrowroot starch. This helps to remove your cake easily when it’s done baking.
- In a large bowl, whisk together the almond flour, arrowroot starch, baking powder, salt, and xanthan gum. Ensure that the dry ingredients are well blended to create a tender crumb structure in your gluten free almond cake.
- In a separate bowl, beat the eggs and granulated sugar on high speed for about 5 minutes until the mixture is pale and forms ribbons. This aeration is crucial as it helps build lift in your cake.
- Reduce the mixer speed to low, and incorporate the plain Greek yogurt, melted butter, vanilla extract, and almond extract. Mix until everything is smooth, pausing to scrape down the sides of the bowl as needed. The Greek yogurt is key to keeping the cake moist and providing a slight tang.
- Use a spatula to gently fold in the lemon and orange zest. Doing this by hand preserves the volatile oils from the citrus, delivering bright flavors that will permeate the cake.
- Carefully fold the dry mixture into the wet ingredients in three additional parts. Use a rubber spatula and be gentle; stop mixing as soon as no streaks of flour remain. Overmixing can lead to a denser cake and affect the airy texture you want.
- Pour the batter into your prepared pan and smooth the top with the spatula. Bake for 30 to 35 minutes, rotating the pan halfway through to ensure even baking. Your cake is ready when it bounces back upon gentle touch, and a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the cake to cool in the pan on a wire rack for 10 minutes. Run a knife around the edges to loosen it, then invert the cake onto the rack and flip it right side up. Let it cool completely prior to slicing to preserve the structure.
Notes
- Use finely ground blanched almond flour for the best texture, ensuring it is stored in an airtight container to maintain freshness. Pick pure arrowroot starch to lighten the cake’s crumb and a reliable, fresh baking powder to ensure proper rise.
- Zest only the colored part of the lemon and orange to prevent bitterness; organic options are preferable to avoid trace pesticides.
- The addition of Greek yogurt is essential for moisture retention; if you’re adjusting sweetness, erythritol can be substituted for granulated sugar cup-for-cup.
- Keep the cake wrapped in an airtight container at room temperature for up to 3 days. Individual slices can be frozen in bags for up to 1 month; allow them to thaw at room temperature before serving.
- For a different flavor, you could replace lemon zest with finely ground cardamom or swap the orange zest for lime for a tangy twist.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 100mg